Homemade Paleo, Autoimmune Protocol, and Gluten Free Recipes

Curried Chicken Salad

The holidays are here, and I know we’re all busy with holiday parties. But I wanted to share one of my favorite recipes adapted by one of my all-time favorite Food Network chefs, Ina Garten of Barefoot Contessa. This dish is super quick and easy to make – no actual cooking involved! And your guests will love it! It’s one of my go-to appetizer or side dish recipes, and can be served all year round. Happy holidays friends!

CURRIED CHICKEN SALAD

Serves 10-12 people

Ingredients

1 rotisserie chicken, breast and thighs deboned and shredded

1 1/2 cup avocado mayo

2 Tbsp lemon juice

Zest of 1 medium lemon

1 Tbsp raw apple cider vinegar

4 Tsp sea salt

2 Tsp pepper

2 Tbsp garlic powder

1 Tsp paprika

3 Tbsp curry powder

1 cup diced apples

3/4 dried craisins

1/4 cup green onions, chopped

1/4 cup slivered almonds (for garnish)

Instructions

Remove skin from rotisserie chicken and discard.

Debone chicken breast and thighs, and chop or shred meat.

In a large bowl, combine all wet ingredients including lemon zest, and stir until fully combined.